Creamy arborio rice slowly stirred in warm broth and white wine, finished with golden sautéed mushrooms, a pat of vegan butter and a squeeze of lemon.
15m prep · 52m cook · 4 servingsGluten-Free
- 1 ½ cups Arborio Rice
- 12 oz Mushrooms
- 5 cups Vegetable Broth
- ½ cup Dry White Wine
- ½ whole Onion
- 2 cloves Garlic
- 2 tbsp Nutritional Yeast
- 2 tbsp Olive Oil
- 2 tbsp Vegan Butter
- 1 tbsp Lemon Juice
- 1 tsp Salt
- ¼ tsp Black Pepper
Instructions
Estimated nutrition (per serving)
Calories420 kcal
Protein9g
Carbs64g
Fat13g
Fiber2g
Sodium1500mg
Sugar3g
